Beverage Dispensing System

ABSTRACT

The present application describes a product dispenser. The product dispenser may include at least one macro-ingredient source, at least one micro-ingredient source positioned about the dispenser, a diluent source, a dispensing valve, a number of pumps or metering devices, and a user interface. The user interface receives a request for a product type and instructs the pumps or metering devices to dispense a predetermined type and ratio of macro-ingredients, micro-ingredients, and diluent to the dispensing valve for a predetermined flow rate.

RELATED APPLICATIONS

This application is a continuation of U.S. application Ser. No.13/897,518, filed May 20, 2013; which is a continuation of U.S.application Ser. No. 13/401,938, filed Feb. 22, 2012, now U.S. Pat. No.8,453,879, issued Jun. 4, 2013; which is a continuation of U.S.application Ser. No. 13/036,081, filed Feb. 28, 2011, now U.S. Pat. No.8,162,181, issued Apr. 24, 2012; which is a continuation of U.S.application Ser. No. 12/784,730, filed on May 21, 2010, now U.S. Pat.No. 7,913,879, issued on Mar. 29, 2011; which is a continuation of U.S.application Ser. No. 11/276,550, filed Mar. 6, 2006, now U.S. Pat. No.7,757,896, issued on Jul. 20, 2010. U.S. Pat. Nos. 7,757,896, 7,913,879,8,162,181, and 8,453,879 and U.S. application Ser. No. 13/897,518 areincorporated herein by reference in their entireties.

TECHNICAL FIELD

The present application relates generally to beverage dispensing systemsand more particularly relates to a beverage dispenser for providing anumber of different beverage alternatives.

BACKGROUND OF THE INVENTION

Commonly owned U.S. Pat. No. 4,753,370 concerns a “Tri-Mix Sugar-BasedDispensing System.” This patent describes a beverage dispensing systemthat separates the highly concentrated flavoring from the sweetener andthe diluent. This separation allows for the creation of numerousbeverage options using several flavor modules and one universalsweetener. One of the objectives of the patent is to allow the beveragedispenser to provide as many beverages as may be available on the marketin pre-packaged bottles or cans. U.S. Pat. No. 4,753,370 is incorporatedherein by reference.

These separation techniques have continued to be refined and improved.As is shown in commonly owned U.S. patent application Ser. No.11/276,553, entitled “Methods and Apparatuses for Making CompositionsComprising an Acid and an Acid Degradable Component and/or CompositionsComprising a Plurality of Selectable Components”, the acid and non-acidcomponents of the non-sweetened concentrate also may be separated. Thisseparation allows for a prolonged shelf life and also enables furtherconcentration of the flavor components. U.S. patent application Ser. No.11/276,553 is incorporated herein by reference.

Beverage dispensers historically have worked by combining a diluent(such as water) with a beverage base. These beverage bases usually havea reconstitution ratio of about 3:1 to 6:1. The beverage bases usuallycome in large containers that require large amounts of storage space andmay need to be refrigerated. Theses requirements often necessitate theneed to store these containers far from the actual dispenser and to runlong lines from the containers to the dispenser.

Given the improvements in shelf life and concentration described above,there is a desire for a beverage dispenser that can produce even moreand different types of beverages while using a smaller footprint. Thiscan be accomplished by breaking down the traditional beverage bases intoconstituent parts at much higher reconstitution ratios. These parts canthen be stored in much smaller packages and stored closer to, adjacentto, or within the beverage dispenser itself The beverage dispenserpreferably can give the consumer multiple beverage options such that theconsumer has the ability to customize his or her beverage as desired.

SUMMARY OF THE INVENTION

The present application thus describes a product dispenser. The productdispenser may include at least one macro-ingredient source, at least onemicro-ingredient source positioned about the dispenser, a diluentsource, a dispensing valve, a number of pumps or metering devices, and auser interface. The user interface receives a request for a product typeand instructs the pumps or metering devices to dispense a predeterminedtype and ratio of macro-ingredients, micro-ingredients, and diluent tothe dispensing valve for a predetermined flow rate.

The user interface may include a control device. The control deviceinstructs the number of pumps or metering devices to dispense apredetermined type and ratio of macro-ingredients, micro-ingredients,and diluent to the dispensing valve for the predetermined flow rate.

The macro-ingredient source may include a macro-ingredient with areconstitution ratio of about 3:1 to about 6:1. The macro-ingredientsource may include sugar syrups, HFCS (High Fructose Corn Syrup), andjuice concentrates. The micro-ingredient source may include amicro-ingredient with a reconstitution ratio of about 10:1 or higher.The micro-ingredient source may include natural and artificial flavors,natural and artificial colors, artificial sweeteners, vitamins,minerals, herbal extracts, nutraceuticals, pharmaceuticals, and acid andnon-acid components of flavoring.

The diluent source and the macro-ingredient source each may be incommunication with one of the pumps. The micro-ingredient source may bein communication with one of the metering devices. The pumps or meteringdevices may include a positive displacement pump.

The dispensing valve may include a multi-flavor valve. The dispensingvalve may include a flow director in communication with themacro-ingredient source and the diluent source. The dispensing valve mayinclude a tertiary flow assembly in communication with themicro-ingredient source.

The user interface may include a number of product selections, a numberof additive selections, a number of intensity selections, nutritionalinformation, and a consumer data system. The consumer data system mayinclude one or more biometric sensors. The product type may be a customproduct or a branded product.

The present application further describes a mixer for producing a numberof product types. The mixer may include a number of ingredient sourcespositioned about the mixer with ingredients having reconstitution ratioshigher than about ten to one, a diluent source, a number of pumps ormetering devices, and a user interface. The user interface receives arequest for one of the product types and instructs the pumps or meteringdevices to dispense a predetermined type and ratio of ingredients anddiluent for a predetermined flow rate.

The present application further describes a beverage dispenser forproducing a plurality of beverages. The beverage dispenser may include anumber of ingredient sources positioned about the dispenser havingingredients with reconstitution ratios higher than about ten to one, adiluent source, and a number of pumps or metering devices incommunication with the ingredient sources and the diluent source.

The present application further describes a product dispenser. Theproduct dispenser may include at least one macro-ingredient source, atleast one micro-ingredient source positioned about the dispenser, adiluent source, a dispensing valve, a number of pumps or meteringdevices, and a user interface. The user interface receives a request fora branded beverage and instructs the pumps or metering devices todispense a predetermined type and ratio of macro-ingredients,micro-ingredients, and diluent to the dispensing valve.

These and other features of the present application will become apparentto one of ordinary skill in the art upon review of the followingdetailed description of the invention when taken in conjunction with theseveral drawings and the appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic view of a beverage dispenser as is describedherein.

FIG. 2 is a perspective view of a dispensing nozzle assembly that may beused with the beverage dispenser of FIG. 1.

FIG. 3 is a schematic view of a user interface for use with the beveragedispenser of FIG. 1.

DETAILED DESCRIPTION

Referring now to the drawings, in which like numerals indicate likeelements throughout the several views, FIG. 1 shows a beverage dispenser100 as is described herein. A user interface 110 may control all of thefunctional aspects of the beverage dispenser 100. A consumer may selectand/or create numerous types of beverages, blends, and additives usingthe user interface 110. A control device 120 may support the userinterface 110. The control device 120 may be a conventionalmicrocomputer or a similar type of device. The control device 120 may beinternal to or remote from the beverage dispenser 100.

The beverage dispenser 100 may use any number of different ingredients,In this example, several different types of ingredients may be used:water (plain and/or carbonated) from a water source 130;macro-ingredients from a number of macro-ingredient sources 140; andmicro-ingredients from a number of micro-ingredient sources 150. Anynumber or combinations of sources 130, 140, 150 may be used herein. Forexample, it may not be necessary to have a macro-ingredient source,e.g., HFCS, which is difficult to pump at high reconstitution ratios,may not be used. As such, only a diluent and a micro-ingredient sourcemay be required.

The water from the water source 130 may or may not be refrigerated.Other types of diluents may be used herein. A conventional carbonator ora similar type of device may be used to produce carbonated water asdesired. The amount of carbonation may be varied.

Generally described, the macro-ingredients may have reconstitutionratios in the range of about 3:1 to about 6:1. The viscosities of themacro-ingredients typically range from about 100 or higher.Macro-ingredients may include sugar syrup, HFCS (High Fructose CornSyrup), juice concentrates, and similar types of fluids. Similarly, amacro-ingredient base product may include sweetener, acid, and othercommon components. The syrups, sweeteners, and base products generallycan be stored in a conventional bag-in-box container remote from thedispenser 100. The macro-ingredients also may be positioned within thebeverage dispenser 100 itself. Any type of container may be used herein.The macro-ingredients may or may not need to be refrigerated.

The micro-ingredients may have a reconstitution ratio ranging from aboutten to one (10:1), twenty to one (20:1), thirty to one (30:1), orhigher. Specifically, many micro-ingredients may be in the range offifty to one (50:1) to three hundred to one (300:1). The viscosities ofthe micro-ingredients typically range from about 1 to about 100centipoise or so. Examples of micro-ingredients include natural andartificial flavors; flavor additives; natural and artificial colors;artificial sweeteners (high potency or otherwise); additives forcontrolling tartness, e.g., citric acid, potassium citrate; functionaladditives such as vitamins, minerals, herbal extracts; nutraceuticals;and over-the-counter (or otherwise) medicines such as acetaminophen andsimilar types of materials. As described above, the acid and non-acidcomponents of the non-sweetened concentrate also may be separated andstored individually. The micro-ingredients may be liquid, powder(solid), or gaseous form and/or combinations thereof Themicro-ingredients may or may not require refrigeration. Non-beveragesubstances such as paints, dyes, oils, cosmetics, etc., also may beused. Various types of alcohols may be used as micro ormacro-ingredients.

Preferably, the micro-ingredients and the micro-ingredient sources 150may be positioned within or about the beverage dispenser 100 itself asopposed to being remotely positioned in conventional bag in boxcontainers or otherwise. By being positioned about the dispenser, wemean that the micro-ingredient sources 150 are positioned in closeproximity to the dispenser 100 such as adjacent thereto, underneath, orin other near by positions. Any other type of storage arrangements maybe used. Any type of container may be used herein.

The water source 130, the macro-ingredient sources 140, and themicro-ingredient sources 150 each may be in communication with a pump160 or a metering device 170. The control device 120 may control thepumps 160 and metering devices 170. Generally described, the watersource 130 and the macro-ingredient sources 140 each may be incommunication with one of the pumps 160. The pump 160 may be aconventional solenoid pump or a similar type of device.

The micro-ingredient sources 150 each may be in communication with oneof the metering device 170. The metering device 170 may be a positivedisplacement pump or a similar type of device. Such a positivedisplacement pump provides portion control for the more highlyconcentrated micro-ingredients. An example of the operation of apositive displacement pump is shown in commonly owned U.S. patentapplication Ser. No. U.S. Pat. No. 7,740,152, entitled “Pump System withCalibration Curve” incorporated herein by reference.

For example, the positive displacement pump may be a solenoid pump, agear pump, an annular pump, a peristaltic pump, a syringe pump, a piezopump or any other type of positive displacement device that is designedto pump a fixed displacement for each pump cycle.

The pumps 160 and the metering devices 170 may be in communication witha dispensing nozzle 180. The dispensing nozzle 180 preferably may be amulti-flavor dispensing valve capable of mixing a number of fluids atthe same time. Examples of dispensing nozzles that may be used hereinare shown in commonly-owned U.S. Pat. No. 7,383,966, entitled“Dispensing Nozzle” and commonly-owned U.S. Pat. No. 7,578,415, entitled“Dispensing Nozzle Assembly”. U.S. Pat. No. 7,383,966 and U.S. Pat. No.7,578,415 are incorporated herein by reference.

FIG. 2 shows an example of such a dispensing nozzle 180. Generallydescribed, the dispensing nozzle includes a flow director 190 with anumber of conduits extending therethrough. In this example, the flowdirector 190 may have a first conduit 200 and a second conduit 210extending therethrough. The first conduit 200 may be used for water,other types of diluents, or other fluids. The second conduit 210 may beused for a macro-ingredient such as sweetened concentrate, sugar syrup,HFCS syrup, juice concentrate, or other type of fluids. Positionedbeneath the flow director 190 may be a target 220. The target 220 mayinclude a number of vertically extending fins 230 that form a number ofU- or V-shaped channels 240. The water, the macro-ingredients, or otherfluids may flow out of the flow director 190 and down along the channels240 of the target 220 so as to begin mixing.

Positioned adjacent to the flow director 190 may be a tertiary flowassembly 250. The tertiary flow assembly 250 may include a number ofmodules 260. The modules 260 may have a number of conduits 270 extendingtherethrough. The conduits 270 may have differing sizes andconfigurations depending upon the nature of the intended flowtherethrough. The modules 260 may be replaceable and interchangeable.Each of the modules 260 and the conduits 270 may be in communicationwith one of the micro-ingredient sources 150 or other types of fluids.The conduits 270 may be aimed towards the target 220 so as to mix themicro-ingredients or other fluid with the water, the macro-ingredients,or other fluid. Any number of micro-ingredients or other types of fluidsmay be used at the same time.

FIG. 3 shows an embodiment of the user interface 110, an interface 300.The interface 300 may include a set of predefined product buttons 310.Each product button 310 may represent a different base product orproduct component. Each product button 310 may have a use indicator 320that may signal to a consumer that a certain product or ingredient hasbeen selected. A pour/cancel button 330 also may be used to activate thebeverage dispenser 100 for the selected beverage.

The interface 300 further may include a number of additive buttons 340.In addition to the predefined products defined by the product buttons310, the additive buttons 340 provide for the addition of additives suchas flavorings, colorings, functional attitudes, and the like asdescribed above. Typically, the additives will not be added until abouteighty percent (80%) of the minimum drink size is poured so as toguarantee that there is no overdose effect if the drink is stoppedprematurely. Additives generally would not be added for top-offs as theknown drink size is not guaranteed. In the event that that the userpresses the “cancel” button 330, the additives will not be dispensed.The use indicator 320 may flash whenever an additive is being provided.The user interface 300 thus gives visible feedback to the consumer.

The interface 300 also may include portion buttons 350. The portionbuttons 350 may be conventional “small”, “medium”, “large”, “extralarge”, and the like that correspond to the predetermined beveragesizes.

The interface 300 also may include intensity indicators 360. Theintensity indicators 360 may include LED's (Light Emitting Diodes) or asimilar type of visual interface that shows the relative strength of thebeverage. For example, different types of juices may be desired to bemixed together so as to provide a custom-blended beverage. The intensityindicator 360 also may be used to vary the amount of additives or eventhe nature and amount of the concentrate, sweetener, or other types ofingredients.

In addition to the interfaces described above, additional graphicalinterfaces may be provided. For example, nutritional information may beprovided. Whenever a portion button 350 or an intensity button 360 isselected, the nutritional information that reflects the characteristicsof the selected drink may be displayed. For example, the amount ofcalories in the beverage as mixed by the consumer may be displayed. Theconsumer may then have the option to change the nutritional value of thebeverage as desired. The computer user interface 300 also may restrictand/or allow which and how much of various ingredients may be used.

The computer user interface 300 may provide an individual consumer withsecure access by password, smart card, biometric identification, creditcard, REID, or otherwise. The user interface 300 may provide theconsumer with formulations previously selected, promotions, and othertypes of information. The user interface 300 may restrict and/or allowwhich and how much of various ingredients may be used by a consumer.Consumer preferences also may be retained and used for new productdevelopment.

In addition to the graphical interface, the beverage dispenser 100 as awhole may supply dispenser statistics and troubleshooting information.For example, the delay time for the start of the pumps 160 or themetering devices 170, the times for the vent and/or flush cycles, theportion cycles, etc. may be accessed through the user interface 110,300. This interface 110, 300 may be password or otherwise protected. Theuser interface 110, 300 may communicate and/or be accessed as neededwith a network or other source for troubleshooting or repair and fornotifications or alerts, for example, of a potential incorrect dose ofingredients.

In use, a consumer may select the desired beverage from the userinterface 110. The beverage dispenser 100 thus provides the consumerwith the ability to create and blend numerous types of beverages asdesired. The consumer can alter the ingredients as well as the intensityof the beverage to taste. As such, the consumer can submit an entire“recipe” for a custom beverage. Alternatively, the consumer can requesta “branded” beverage. For example a “Cherry Coke®” beverage sold by TheCoca-Cola Company of Atlanta, Ga. is more than just a “Coca-Cola®”beverage with the addition of a shot of cherry flavoring. Rather, it isa specific branded beverage with a consistent taste. The beveragedispenser 100 thus may provide as many “branded” beverages as may beavailable on the market in bottles, cans, or otherwise.

The interface 110, with the control 120, then instructs the individualpumps 160 and/or the metering devices 170 to dispense the appropriateingredients in the appropriate proportions to the dispensing nozzle 180.The mixed beverage then flows into the consumer's cup in thepredetermined proportions for a given flow rate. The pumps 160 and themetering devices 170 may be pulsed on and off as desired to vary theflow rate. Such pulsing, for example, may ensure mixing of themicro-ingredients and may provide for a varied carbonation level. Thebeverage may be mixed at the dispensing nozzle 180 or anywheredownstream of one or more of the sources 130, 140, 150 (e.g., back room,in-line, etc.). Different flow rates and flow timing may be employed,e.g., certain fluid streams may be added early or late, certain fluidstreams may be pulsed, etc.

The use of the individual pumps 160 and/or the metering devices 170 forthe water source 130, the macro-ingredient sources 140, and themacro-ingredient sources 150 provides the ability to dispense theappropriate ingredients in the appropriate proportions for a given flowrate during a continuous pour. In other words, as opposed to aconventional batch operation where a predetermined amount of ingredientsare combined, the beverage dispenser 100 provides for continuous mixingand flows in the correct ratios for a pour of any volume. The beveragedispenser 100 thus has applicability to conventional countertop devices,vending devices, and various types of bottling and filling devices.Although the invention is described in terms of the beverage dispenser100, the invention is applicable to the combination of any types ofingredients, wet or dry. Commonly owned U.S. patent application Ser. No.11/276,549, entitled “Juice Dispensing System”, is specifically directedtowards the use of the concepts described herein in the juice field.U.S. patent application Ser. No. 11/276,549 is incorporated herein byreference.

Referring again to FIG. 1, the beverage dispenser 100 also may include aconsumer data system 400 in communication with the user interface 110and the control device 120. The consumer data system 400 may include acommunication device 410. The communication device 410 may include avideo touch screen, a video screen and keyboard, or any other type ofconventional input/output device. The communications device 410 may bepart of the user interface 110 or a separate element.

The communications device 410 may prompt the consumer to input data onvarious type of biometric, health, lifestyle, and/or other types ofinformation. Based upon the consumer's input, the control device 120 mayanalyze the data and may suggest a beverage or beverage ingredients thatmay be ameliorative, beneficial, or simply amusing the consumer in lightof the data input.

Health parameters may include height, weight, blood pressure, bloodglucose levels, insulin levels, cholesterol levels, bone density, heartrate, other types of metabolic information, body mass percentages, bodytemperatures, smoking history, pregnancy, overall medical history, etc.Lifestyle questions may include mood, intensity workouts, etc. Othertypes of categories may include the time of day, outside temperature,current events, team affiliations, etc. Any type of data may berequested.

Based upon the inputted data, the communications device 410 of theconsumer data system 400 may suggest a beverage with various types ofvitamins, minerals, herbal extracts, over-the-counter medicines,colorings, etc. A beverage with a specific amount of calories may besuggested. For example, a beverage with a “bones” package, i.e., VitaminD and calcium; an “anti-oxidant package”, i.e., Vitamins C and E andzinc; a “heart package”, i.e., plant sterols and B vitamins; and manyother additives or mixtures may be suggested. Once a beverage and/or theadditives are selected, the appropriate micro-ingredients 150 or otherelements may be dispensed via the pumps 160 and the metering devices 160as is described above. The consumer data also may be stored and comparedto the current data.

In addition to the communications device 410 as described above, theconsumer data system 400 also may include one or more biometric sensors420. The biometric sensors may include automated devices to gather thedesired health data or other information. The biometric sensors 420 mayinclude a scale, a blood pressure cuff, a breathalyzer, a bloodanalyzer, a hair analyzer, an EKG, etc. Any type of monitoring devicemay be used herein. Any number of biometric sensors 420 may be usedtogether. The biometric sensors 420 may be in communication with thecontrol device 120 as described above.

It should be apparent that the foregoing relates only to the preferredembodiments of the present application and that numerous changes andmodifications may be made herein by one of ordinary skill in the artwithout departing from the general spirit and scope of the invention asdefined by the following claims and the equivalents thereof.

1. A beverage dispenser, comprising: a nozzle; a first pump in fluidcommunication with a beverage base source and the nozzle; a second pumpin fluid communication with a flavoring source and the nozzle; and auser interface for receiving a request for a beverage, wherein the userinterface comprises a product button that represents a beverage base,and an additive button that represents a flavor, wherein in response toa first selection of the product button and a second selection of theadditive button, the user interface is adapted to instruct a dispense ofthe beverage base and the flavor to the nozzle at a given flow rate. 2.The beverage dispenser of claim 1, wherein the beverage base isdispensed via the first pump and the flavor is dispensed via the secondpump.
 3. The beverage dispenser of claim 1, wherein the flavor isdispensed via pulsing of the second pump, and wherein a first pulsinglevel for the second pump is determined based at least in part on thegiven flow rate.
 4. The beverage dispenser of claim 3, wherein thebeverage base is dispensed via pulsing of the first pump, and wherein asecond pulsing level for the first pump is determined based at least inpart on the given flow rate.
 5. The beverage dispenser of claim 1,wherein the beverage is dispensed from the nozzle during a continuouspour at the given flow rate.
 6. The beverage dispenser of claim 5,wherein the beverage base and the flavor are mixed continuously duringthe continuous pour.
 7. The beverage dispenser of claim 6, wherein anyvolume of the beverage can be dispensed during the continuous pour. 8.The beverage dispenser of claim 1, wherein the user interface ispresented at a touchscreen display.
 9. The beverage dispenser of claim1, further comprising a physical pour button to initiate dispensing ofthe beverage.
 10. The beverage dispenser of claim 1, wherein thebeverage dispenser is positioned at a first location and the beveragebase source is positioned at a second location that is remote to thebeverage dispenser.
 11. The beverage dispenser of claim 10, wherein theflavoring source is positioned within or adjacent the beveragedispenser.
 12. The beverage dispenser of claim 1, wherein the secondpump is a metering device.
 13. The beverage dispenser of claim 1,further comprising a metering device positioned between one of thebeverage base source or the flavoring source and the nozzle.
 14. Thebeverage dispenser of claim 1, wherein the flavor is a flavor additive.15. The beverage dispenser of claim 14, wherein the flavor additive isnot added until a predetermined portion of a minimum beverage size hasbeen dispensed.
 16. The beverage dispenser of claim 1, wherein the userinterface further comprises one or more intensity indicators thatindicate a strength of the beverage.
 17. The beverage dispenser of claim16, wherein the one or more intensity indicators represent an amount ofcalories in the beverage.
 18. The beverage dispenser of claim 16,wherein an intensity of the beverage is modifiable via an intensitybutton presented at the user interface.
 19. The beverage dispenser ofclaim 1, further comprising a consumer data system in communication withthe beverage dispenser, wherein the consumer data system is configuredto generate a beverage recommendation for a user based at least in parton health information associated with the user.
 20. A beveragedispenser, comprising: a nozzle; a first pump in fluid communicationwith a beverage base source and the nozzle; a second pump in fluidcommunication with a flavor source and the nozzle; and a user interfacefor receiving a request for a beverage, wherein the user interfacecomprises a product button that represents a combination of a beveragebase and a flavor, wherein in response to a selection of the productbutton, the user interface causes a dispense of a combination of thebeverage base and the flavor to the nozzle at a given flow rate.